[vc_row][vc_column][vc_column_text]When cozy season calls, answer with apple cinnamon rolls — soft, golden spirals layered with warm spice and tender, caramelized apples. Each bite delivers that perfect blend of comfort and cheer: homey yet a little luxurious, sweet but not over the top. Made with real butter, fresh fruit and a maple-kissed glaze, these rolls feel like something plucked from a rustic café window in Paris (but better, because your kitchen smells amazing). Weekend brunch, meet your new sweet, sticky star.
Apple-Filled Cinnamon Rolls
Dough
- 3/4 cup milk
- 2-1/4 tsp. active dry yeast
- 1/4 cup cane sugar
- 1 large egg + 1 egg yolk (room temperature)
- 1/4 cup unsalted butter (melted)
- 3 cups all-purpose flour (plus extra as needed)
- 1/2 tsp. salt
Apple filling
- 2 medium Honeycrisp or Fuji apples (peeled and diced)
- 2 Tbsp. unsalted butter
- 1/4 cup brown sugar
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg (optional)
- 1 tsp. vanilla extract
- 1 tsp. lemon juice
- 1 Tbsp. flour (or cornstarch)
Cinnamon sugar
- 1/2 cup brown sugar
- 2 tsp. cinnamon
- 1/4 cup unsalted butter (softened)
Maple glaze
- 4 oz. cream cheese (softened)
- 2 Tbsp. unsalted butter (softened)
- 1/2 cup powdered sugar
- 2 Tbsp. maple syrup
- 1/2 tsp. vanilla extract
- Pinch salt
- To activate yeast, in saucepan, warm ¾ cup milk to about 110 degrees F. Add to bowl of stand mixer and stir in cane sugar and active dry yeast. Let sit until foamy, about 5-10 minutes.
- For dough, to yeast mixture, add egg, egg yolk and melted butter. In separate bowl, combine all-purpose flour and salt. Gradually add dry mixture to wet ingredients in stand mixer using dough hook attachment on medium speed; mix 5-7 minutes, until smooth and slightly sticky.
- For first rise, lightly grease bowl, place dough inside, cover and let rise at room temperature 1 to 1-½ hours, or until doubled in size. (Note: For a slower rise, cover and refrigerate overnight.)
- For apple filling, in skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, nutmeg, vanilla extract and lemon juice. Cook 5-6 minutes until soft. Stir in flour or cornstarch to thicken. Cool completely.
- For cinnamon sugar, in small bowl, mix together brown sugar and cinnamon.
- To assemble rolls, on floured work surface, roll out dough to 12x18-inch rectangle. Spread softened butter evenly, sprinkle on cinnamon sugar mixture and top with cooled apple filling, leaving a ½-inch border. Roll tightly from long side and slice into 12 rolls using sharp knife or unflavored dental floss.
- For second rise, place rolls in greased 9x13-inch baking dish, cover and let rise 30-45 minutes, until puffy. (Note: If refrigerated overnight, let rest 45 minutes at room temperature before baking.)
- Preheat oven to 350 degrees F. Bake rolls 23-28 minutes, until golden brown and cooked through. Slightly cool about 10-15 minutes before glazing.
- For the glaze, in bowl using hand mixer, beat together cream cheese, butter, powdered sugar, maple syrup, vanilla extract and a pinch of salt until smooth. Spread over warm rolls.
Tips
? For extra-soft rolls, use bread flour instead of all-purpose flour.
? Store leftovers at room temperature for 2-3 days or refrigerated for up to 5.
? You can freeze unbaked rolls before the second rise; thaw overnight before baking.
Whip up something sweet with ingredients you’ll find (and love) at Vitacost.
